Herb Infused Water Kefir

Written by Liz, Contributing Writer

Do you know what water kefir is? Maybe you’ve seen, bought, or even made the “milk” kind of kefir. But did you know there’s another kind made with water?

Water kefir is, essentially, soda that’s good for you! Enough said, right? Okay, maybe, but you probably want more information. Water kefir is made by culturing sugar water with water kefir grains (that aren’t actually grains) and then flavoring that cultured sugar water with fruit or flavor extracts to make whatever kind of probiotic “soda” that you want!

Oh yeah – and you can also flavor it with herbs! Herbs can be used for natural remedies for anything from a cold to anemia. When you combine the probiotic benefits of water kefir with whatever remedy you are getting from the herbs you are using, you will be one healthy mama!

Wait – what’s that I hear? Oh, you want to learn how to do it? Sure, I’ll tell you!

How to make herb Infused Water Kefir:

So here’s what you’ll need (and feel free to halve this recipe):

1/4 c. organic sugar or sucanat. Honey or maple syrup won’t work.

4 c. spring water. Tap water or reverse osmosis water might kill the grains. Use spring water!

2-3 tbsp. water kefir grains. You can get these from a friend that makes water kefir (they multiply so we’re usually willing to share) or online from Cultures for Health. If you get them online you will have to rehydrate them, and the instructions for that come with the grains.

A handful of dried or fresh herbs. Just make sure you do your research on that herb first! Here are some ideas:

• Nettle leaf for more iron
• Red raspberry leaf to tone that uterus
• Chamomile for calming or sleeping
• Echinacea to strengthen your immune system

You can get your herbs from Bulk Herb Store or grow them in your very own herb garden!

4 c. boiling water. This doesn’t have to be spring water.

2 quart-sized mason jars and a half-gallon one too. Unless you want to halve the recipe, then you know.

A plastic strainer. Metal kills the grains, and you certainly don’t want to do that.

Optional: a funnel and Grolsch style flip-top bottles. This makes the water kefir extra fizzy.

Now, here’s what you do:

1. Add your sugar or sucanat to the bottom of a quart-sized mason jar, then heat a little bit of spring water – just enough to dissolve the sweetener – and pour it over. Once it’s dissolved, add the rest of your cold or room temperature spring water. Make sure the water is not hot, then add the grains. Secure with a paper towel or coffee filter and a rubber band or the band from a mason jar lid. Let it sit for 24-48 hours.

2. 6 or more hours before you plan to end the ferment, combine the herbs with the boiling water in another mason jar, and let it sit. Strain out the herbs.

3. Strain out the kefir grains and add to a new batch of sugar water. Combine your new water kefir with your new herbal infusion in a half-gallon sized jar, and let it sit again for 24-48 hours. It should be a little fizzy by now.

4. If you want, grab a funnel and some flip-top bottles, pour it in and put it in the fridge. This will make it extra fizzy in a day or two, but I usually can’t wait that long.

5. Pour yourself (and the kiddos and the hubby and your friends and neighbors) a glass and add a drop or two of liquid stevia (optional). Add one of those little umbrellas, a citrus slice, and a crazy straw (mandatory). Drink in the amazing benefits.

Ta-da! It’s as simple as that. You’ve now made herb infused water kefir and can brag about it to your friends. Doesn’t that sound sophisticated?

Have you ever made water kefir? What kind is your favorite?

*this post is linked to: Encourage One Another, Titus 2sdays, and WFMW*